Sweet potato salad has become my go-to side dish for summer gatherings. There’s something so comforting about the warmth of roasted sweet potatoes mixed with crisp arugula and creamy avocado. I still remember the first time I served it at a backyard BBQ—everyone asked for the recipe. That moment made me realize how versatile and delightful this dish truly is.
Whether it’s a light lunch or a hearty side for grilled chicken or beef skewers, this salad always hits the spot. The creamy tahini dressing brings everything together, adding a slightly nutty flavor that complements the sweetness of the potatoes perfectly. Plus, the crunch from roasted pumpkin seeds adds the kind of texture you don’t expect but won’t want to skip.
Why You’ll Love This Recipe
You’re going to fall in love with this salad for so many reasons. First of all, it’s colorful and eye-catching on any table. But more than that, it’s packed with balanced flavors and wholesome ingredients that nourish and satisfy.
If you’ve got picky eaters, you’ll be glad to know this recipe is a real crowd-pleaser. It’s naturally gluten-free and can be adjusted to suit dairy-free or vegan diets, simply by skipping the feta or using a plant-based alternative. It’s light, yet filling—and the lemon juice adds a fresh zing that brings everything to life.
Versatile
You can serve this salad warm or cold. Want to use spinach instead of arugula? Go ahead. Want to toss in grilled chicken or chickpeas for extra protein? It works beautifully. I’ve even served it in a wrap for lunch on the go.
Budget-Friendly
What I also love is how affordable it is to make. Sweet potatoes are inexpensive and easy to find. The rest of the ingredients—like arugula, lemon, and pumpkin seeds—are pantry staples in my kitchen. It’s an elevated dish that doesn’t require a fancy shopping list.
Ingredients for Recipe
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2 roasted sweet potatoes
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1 batch tahini dressing
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4 cups fresh arugula
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1/3 cup feta cheese, crumbled
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1 sliced avocado
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Lemon wedge for squeezing
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3 tablespoons roasted pumpkin seeds
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Pinch of sea salt
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Fresh ground black pepper
How to Make This Recipe
Making this sweet potato salad is easier than it looks. With a little prep and some roasting time, you’ll have a fresh and satisfying dish ready in under an hour. I like to start by prepping the sweet potatoes first since they take the longest to cook. Once they’re roasting, I prep the other ingredients so that everything comes together at the same time.
Step-by-Step Instructions for Making
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). While it heats, peel and cube two medium sweet potatoes into bite-sized chunks. Toss them in a small amount of olive oil, season with sea salt and freshly ground black pepper, then spread them out on a baking sheet. Roast for about 25–30 minutes or until they are golden brown and tender. Make sure to flip them halfway through so they roast evenly on all sides.Step 2: Prepare the Tahini Dressing
While the sweet potatoes are roasting, make a quick tahini dressing. In a small bowl, whisk together 3 tablespoons of tahini, 1 tablespoon of lemon juice, 1 teaspoon of maple syrup (optional for a hint of sweetness), 1 small minced garlic clove, and about 2–3 tablespoons of cold water. Stir until smooth and creamy. Add more water to thin it out if needed. Season with a pinch of sea salt and a touch of ground pepper.Step 3: Slice the Avocado and Crumble the Feta
Cut the avocado in half, remove the pit, and slice it thinly. Crumble the feta cheese into small pieces and set both aside until ready to assemble.Step 4: Prepare the Salad Base
In a large bowl, place 4 cups of fresh arugula. This peppery green gives the salad a lovely contrast to the sweetness of the potatoes. If you prefer a milder green, you can also use baby spinach.Step 5: Assemble the Salad
Once the sweet potatoes are roasted and slightly cooled, add them to the arugula. Top with the sliced avocado, crumbled feta, and 3 tablespoons of roasted pumpkin seeds. Drizzle the tahini dressing evenly over the top. Finish with a squeeze of fresh lemon juice to brighten everything up. Add another pinch of sea salt and a grind of black pepper to taste.Step 6: Toss and Serve
Gently toss the salad until everything is well coated in the dressing. Be careful not to mash the avocado or sweet potatoes—use a large spoon or salad tongs. Serve immediately for a warm version or refrigerate for 15–20 minutes if you prefer it cold.Quick and Easy
This salad may look gourmet, but it’s truly simple to make. The steps are straightforward, and the ingredients are all easy to work with. No special kitchen tools needed—just your oven, a baking sheet, and a bowl for tossing everything together.
Customizable
One of my favorite things about this salad is how flexible it is. Want to make it vegan? Just skip the feta or replace it with a plant-based version. Need more protein? Add grilled chicken, chickpeas, or even quinoa. You can also swap the tahini dressing for a yogurt-based one if you prefer a creamier texture.
Crowd-Pleasing
Every time I bring this salad to a gathering, it disappears fast. People love the unexpected combo of sweet, nutty, tangy, and creamy. It’s a salad that even those who claim not to like salads end up enjoying. Plus, it looks beautiful served on a large platter—perfect for potlucks, dinner parties, or a simple family meal.
FAQs
Can I make this salad in advance?
Yes, you can prepare most of the components ahead of time. Roast the sweet potatoes and store them in an airtight container in the fridge. Keep the dressing separate and only slice the avocado right before serving to prevent browning.What can I use instead of arugula?
If arugula isn’t your favorite, try baby spinach, mixed greens, or even chopped romaine. Each option gives a slightly different texture and flavor, but all work well.Is this salad vegan?
Not by default, since it contains feta cheese. However, you can easily make it vegan by omitting the feta or using a vegan alternative. The rest of the ingredients are plant-based.How do I store leftovers?
Store leftovers in the refrigerator in an airtight container. It’s best eaten within 1–2 days. The avocado may brown slightly, but it’s still safe to eat. For best results, store the dressing separately if you expect leftovers.Can I serve this warm or cold?
Absolutely. This salad is delicious both ways. Serve it warm right after assembling for a cozy meal, or chill it and serve it cold for a refreshing side dish.
Flavorful Sweet Potato Salad
This flavorful sweet potato salad combines roasted sweet potatoes, creamy tahini dressing, crisp arugula, and fresh toppings. It’s a perfect side or light main dish—versatile, wholesome, and full of textures and vibrant flavors.
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
Scale-
2 roasted sweet potatoes
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1 batch tahini dressing
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4 cups fresh arugula
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1/3 cup feta cheese, crumbled
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1 sliced avocado
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Lemon wedge for squeezing
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3 tablespoons roasted pumpkin seeds
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Pinch of sea salt
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Fresh ground black pepper
Instructions
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Preheat the oven to 400°F (200°C).
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Peel and cube the sweet potatoes into bite-sized pieces. Toss them with a bit of olive oil, sea salt, and black pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway.
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Prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup (optional), minced garlic, and water until smooth. Season with salt and pepper to taste.
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Slice the avocado and crumble the feta cheese.
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In a large bowl, combine the arugula with roasted sweet potatoes.
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Add the avocado slices, crumbled feta, and pumpkin seeds.
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Drizzle the tahini dressing evenly over the salad.
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Squeeze fresh lemon juice on top and season with an extra pinch of salt and pepper.
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Toss gently and serve immediately or chill for later.
Notes
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For a vegan version, omit the feta or use a vegan alternative.
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You can swap arugula with baby spinach or mixed greens.
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Prepare components ahead of time and assemble just before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes